Winter Warming Minestrone Soup & Cheesy Scones…

This old winter favourite of mine takes me back to my childhood and is sure to be a well-balanced, winter warming and delicious meal.

To make the soup

Serves – 4-6

Ingredients:

1 tbsp oil

1 onion

2 cloves chopped garlic

2 chopped celery sticks

1 chopped red pepper

2 large carrots, sliced

1 tin of beans of your choice (kidney, white, green)

1 tin chopped tomatoes

2 tbs tomato puree

1 bay leaf

1 tsp oregano

2 tsps fresh basil

2 oz (56g) wholewheat spaghetti

1 ½ pints (85l) water with half a vegetable stock cube

1 tsp soy sauce

Add black pepper to taste

Method:

  1. Put the oil into a large saucepan and turn on the heat
  2. Add the onion, garlic and the celery and cook for 5 minutes
  3. Add all the vegetables, chopped tomatoes, tomato puree
  4. Add the herbs and the stock liquid
  5. Cover the soup and bring it to the boil
  6. Once boiled, cover the soup and allow to simmer for around 30 minutes
  7. Add the spaghetti, beans and soy sauce and simmer for another 20 minutes
  8. Add pepper to taste
  9. Serve warm with some cheese scones
 Recipe adapted from: Sarah Brown’s Vegetarian Kitchen

 

To make the scones

Makes – 6 medium sized scones

Ingredients:

12 oz (340g) self raising flour (6oz white, 6oz wholemeal)

3 tsps baking powder

A pinch of salt and pepper

3 oz (85g) butter

6 oz (170) grated cheddar

A teaspoon English mustard powder

Milk to bind

Method:

  1. Add the flour, salt and pepper and butter into a bowl
  2. Use your fingers to rub the butter into the flour until it appears to be like crumbs
  3. Add the mustard and the cheese and stir the ingredients together
  4. Add a splash of milk to make the mixture a soft rolling consistency
  5. Roll out the mixture and cut it into scone shapes
  6. Place each scone mixture onto a greased baking tray
  7. Cook on high temperature oven (180 degrees or gas mark 7-8) for 10 mins
  8. Serve warm with minestrone soup
Recipe adapted from: from Marguerite Patten’s Every day cook book

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